Sanna Karappusa
Fine sev with mild chilli — perfect over chaat or curd-rice. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Sanna Karappusa
Sanna Karappusa is the delicate, fine-strand sev — the opposite number to its thicker cousin Lavu Karappusa. Pressed through a fine-hole mould into hot cold-pressed sesame oil, our Sanna Karappusa fries in seconds into pale, lacy strands seasoned with just a whisper of chilli and salt. It is light enough to disappear by the handful, and fine enough to sit gracefully on top of chaat or a bowl of curd rice.
Fine strands, careful frying
The challenge with Sanna Karappusa is heat control. Too hot and the strands brown unevenly; too cool and they turn limp. We work in small batches, watching the oil carefully, lifting the sev out the moment it turns pale gold. Gram flour and rice flour in the right proportion give it that snap-crisp texture; cold-pressed sesame oil gives the nutty undertone that ties it together.
Ways to use Sanna Karappusa
Sprinkle Sanna Karappusa over curd rice for instant texture and gentle heat. Use it as the crunchy topping on bhel, masala puri or any chaat. Eat it straight from the tin with chai. Its fine strands also make it the perfect mix-in for homemade mixtures — a tablespoon goes a long way.
Product highlights
- Fine-strand, delicate sev
- Mild chilli — chaat-friendly
- Gram flour and rice flour blend
- Fried in cold-pressed sesame oil
- Small-batch, hand-packed in Tanuku
Ingredients
Gram flour, rice flour, red chilli powder, rock salt, ajwain, cold-pressed sesame oil, asafoetida.
